Okay I don't post for months, there are some who have wiped me completely I don't blame them.
But hey I am actually doing this for me so if per chance someone wanders by then, well I hope they find something new that appeals.
I made these fried pizzas one night for a dinner we served to P's cousin and her husband. The full meal involved some gorgeous lamb shanks and couscous, I think the lamb shanks had some mediterraneon flavours, harrissa and preserved lemons and prunes etc. Deeeevine. Oh and a Torte Della Nona (recipe in another 4 months - Ha Ha Ha - oops I may not be joking!)
I didn't want to do starters and an entree as such so I opted for some fried pizzas which Jamie Oliver's Italy cookbook inspired.
I have been making my own pizza dough for some time now. The recipe is via this blog
500g bread flour 2 tsp salt 1 sachet dry yeast (fast-action) 2 Tbsp olive oil + more for greasing the bowl 2 tsp honey or sugar300 ml (approx) of warm water
Put a small pan of water in the oven. Turn the oven to about 150 c. for about 15 mins then switch the oven off. (All will be revealed this will save lots of time in the long run)
Mix the flour, yeast and salt into a big mixing bowl. Mix olive oil and sugar/honey into a mixing jug and top up with warm water to just over 300 ml. Stir well to dissolve the sugar/honey.
Make a well in the centre of the flour and slowly pour in the oily water. Mix and then knead until soft and elastic.
Wash out the mixing bowl and brush with olive oil. Place the dough inside the bowl and cover with alfoil. Put the dough in the oven (which has been switched off). Leave in this nice humid environment for about 20 - 30 mins and check - remove when the dough has doubled in size.
Tip the dough onto a floured surface and knead for about 5 mins.
Turn your grill on really high.
I decided to make the pizzas rustic like jamie so I divided the pizza dough into about 6 balls and rolled and stretched it out - no perfect circles thanks.
Heat up some olive oil in a heavy fry pan, my Le Crueset frypan was perfect for this. Place the pizza dough in the pan and cook on high about 30 seconds on each side.
Remove from pan and place on a tray - then keep it simple with the toppings.
I nearly always use passata for the base (too lazy to make a sauce) and mainly boccincini for the cheese. Then use some fresh basil, sometimes pepperoni, anchovies and sometimes some spinach, prawns and pesto.
When topped move tray under the grill and cook under cheese is bubbling.
My experiences with home-made pizza: the fried pizzas are great for serving to guests as a starter where you prep before guests arrive as the pizzas can be grilled quite quickly and served.
I have found that nothing works better for a nice crisp base then an electric pizza oven, I hope Santa brings me one for Christmas. I got to try my father-in-laws recently. The pizza cooks quite quickly about 5mins but you do have to be on top of it all as the dough has to be rolled out and put on the pizza oven then topped.
So the family are eating while your working but it is worth the crisp base, which I just cannot get in the traditional oven.